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Ingredients
Serves: 8

500g whole-wheat pasta shells

1 tablespoon extra-virgin olive oil

500g turkey mince

1 cup chopped onion

3 cloves garlic, minced

2 tablespoons chopped fresh sage

2 tablespoons chopped fresh rosemary

4 cups (1 litre) chicken stock

3/4 cup (190ml) water

1 (400g) tin chickpeas, drained and rinsed

1/3 cup tomato paste

2 cups roughly chopped kale

1 pinch salt and pepper to taste

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DirectionsPreparation:10min › Cook:30min › Ready in:40min

Bring a large pot of salted water to a boil. Stir in the pasta and return to a boil. Boil, stirring occasionally, until cooked through but still firm to the bite, about 12-15 minutes. Drain well.

Heat olive oil in a large soup pot; add turkey, onion and garlic. Cook over medium heat until meat browns and onion is soft, about 5 minutes. Stir in sage and rosemary and cook for about 1 minute, do not allow herbs to brown. Pour the stock and water into the pot along with the chickpeas and tomato paste. Bring to a boil and add kale. Simmer until kale softens, about 5 minutes. Season soup with salt and pepper.

To serve, place a serving of cooked pasta in the bottom of a soup bowl and ladle hot soup over.